|Olive oil||3 Tablespoon, divided use|
|Tomato||1 Medium, seeded and chopped|
|Diced green onions||1⁄4 Cup (4 tbs)|
|Diced bell pepper||1⁄2 Cup (8 tbs) (Green Or Yellow)|
|Sliced black ripe olives||3 Tablespoon|
|Lemon juice||1⁄2 Tablespoon|
|Pita bread wedges||4 , warmed|
Cut the eggplant in half lengthwise and brush the cut surfaces with 1 tablespoon olive oil.
Place in basket and rotate for 30 to 40 minutes or until the eggplant is very soft.
Scrape the eggplant pulp out of the skin into a bowl.
Chop the eggplant pulp and stir in the remaining 2 tablespoons olive oil, tomato, green onions, bell pepper, olives, lemon juice, salt and pepper to taste.
Serving size: Complete recipe
Calories 1152 Calories from Fat 486
% Daily Value*
Total Fat 56 g85.9%
Saturated Fat 6.8 g33.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1779.1 mg74.1%
Total Carbohydrates 146 g48.6%
Dietary Fiber 23.1 g92.5%
Sugars 16.2 g
Protein 24 g48.3%
Vitamin A 42.3% Vitamin C 154.2%
Calcium 23.8% Iron 27.5%
*Based on a 2000 Calorie diet